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So much flavor in such a tiny bite! These Vegan Veggie Burger Sliders with Miso Mayo are LOADED with fresh broccoli, mushrooms, carrots and zucchini, and bursting umami goodness. Make the burgers into tons of tiny sliders, or 8 regular size burgers! Freezer friendly and delicious!


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The best veggie burger recipe!

These Veggie Burger Sliders with Miso Mayo are the most flavor-packed, veggie loaded burgers you will ever make! Great as bite-sized sliders or full sized burgers, this umami-bomb burger is sure to be in heavy rotation!

Looking for more great vegetarian dishes?

Why not try my Vegetarian Chorizo Stuffed Hatch Chili Peppers, Oven Baked Veggie Tempura Bowls, Vegan Dumpling Soup with Carrot Noodles and Enoki Mushrooms, or Corn, Squash and Goat Cheese Pizza!

veggie burger sliders

What goes into the veggie burger?

This veggie burger has got it going on! When I say “loaded” with veggies, I mean it! To make this deliciously flavorful and healthy veggie burger recipe, you will need:

  • Olive oil, for cooking the broccoli and mushrooms.
  • 8 oz Baby Bella Mushrooms, chopped into small bite size pieces (by hand, or in the food processor).
  • 1 small head of broccoli. We’ll use the whole thing, with finely chopped/processed stems, and whole floret pieces. No waste!
  • A small carrot, grated.
  • A small zucchini, grated and drained.
  • A few thinly sliced scallions.
  • A can of chickpeas, and a can of black beans.
  • Low sodium Worcestershire sauce, or vegan Worcestershire.
  • Some good quality, preferably organic Miso paste.
  • Some fresh garlic.
  • Salt and pepper.
  • Smoked paprika.
  • Plain panko breadcrumbs.
  • Egg Replacer, such as Bob’s Red Mill.
veggie burger ingredients.

It’s all about the texture: prepping the ingredients.

Cooking down the broccoli and mushrooms

This veggie burger recipe does require some prep prior to forming the burger mixture and cooking, but trust me- it’s worth the wait. To make these vegan black bean and chickpea burgers, you will need to cook down the broccoli stems and mushrooms in some olive oil, then (briefly) the broccoli floret pieces. This keep the moisture content in check, and helps build flavor and texture.

Baking/drying the black beans and chickpeas

While you cook down those ingredients on the stove, you’ll also bake your drained and rinsed chickpeas and black beans in an even layer on a baking sheet. The beans will bake for 30 minutes. The baking also helps reduce the moisture content of the burger. While the burgers will still be moist, flavorful and delicious- these steps are key in making sure the burgers hold together well, and have a pleasant texture and mouth-feel.

cooking the mushrooms and broccoli

A vegan black bean and chickpea burger with bite

Once you’ve got your broccoli and mushrooms cooked down and your beans dried, you’re ready to get the burger mixture assembled. Allow the beans to cool briefly, then pulse them in the food processor until they are roughly ground. You want them broken up, but you also want them to retain some shape/texture. Whole chunks are OK/encouraged.

Mixing it all up

Once your beans are roughly ground, add them to a bowl with your shredded carrots, shredded and drained zucchini, cooked broccoli and mushrooms, raw scallions, garlic, miso paste, panko breadcrumbs, smoked paprika, vegan Worcestershire, and prepared egg replacer. Mix well.

For best results, stick em in the fridge

After the burgers are mixed up, the mixture is still a bit warm. For best results- transfer the mixture to the fridge for 1-2 hours prior to forming the patties and cooking. Burger mixture can be made 1-2 days ahead of cooking.

forming the veggie burgers

Can the Miso Mayonaise be made vegan?

The delicious, umami-packed may sauce for these burgers can be made with regular or vegan mayonaise as the base! To make the Miso Mayo, you will need:

  • Mayonaise or Vegan Mayonaise
  • Fresh, crushed or pressed garlic
  • Apple Cider Vinegar
  • Good quality Miso paste
  • Honey

To make the sauce, simply whisk the above ingredients well until fully incorporated. In my experience, vegan mayo can have a bit more acidity than regular mayonaise, so I usually use a lighter hand with the apple cider vinegar when preparing the vegan version of the sauce. Both versions can be made ahead, and can be stored in the refrigerator for up to one week!

dressing up the burgers

Does this veggie burger recipe freeze well?

If stored properly, this veggie burger recipe freezes very well! Just be sure to form the patties prior to freezing, and store in an airtight freezer bag. When you’re ready to cook the burgers, you can cook them right from the freezer! Just keep the heat medium-low, and add a few minutes to the cooking time for each side. The burgers will take about 5-7 minutes a side from frozen. Since they have a longer cooking time then when they are fresh, you want to be sure to keep the temperature down so they don’t burn.

full tray of sliders

What should I serve on the burgers?

Obviously, you should serve these burgers with the quick and easy Miso Mayo. Aside from that, the possibilities are endless! Here are some of my favorite toppings for the burgers:

  • Thinly sliced red onion
  • Shredded romaine lettuce or Boston Bibb 
  • Fresh sliced tomato
  • Crisp dill pickle slices
  • Melty sliced cheese, or vegan cheese
  • Crisp coleslaw
taking a bite

Can I make them into full size patties instead of sliders?

This recipe yields 16 slider sized burgers, or 8 full sized patties! When forming the burgers, forget everything you know about making beef burgers, and pack them very firmly to make sure they stay together while cooking in the pan!

homemade veggie bruger sliders
veggie burger sliders
Print Recipe
5 from 1 vote

Veggie Burger Slider with Miso Mayo

Prep Time15 mins
Cook Time40 mins
rest/chill1 hr
Total Time55 mins
Course: Appetizer, Dinner
Keyword: vegan, vegetarian
Servings: 16


  • Food Processor



  • 3 tbsp olive oil
  • 8 oz baby bella mushrooms, chopped into bite size pieces 
  • 1 small head broccoli
  • 1 small carrot, grated 
  • 1 medium zucchini, grated and drained
  • 3 scallions, thinly sliced 
  • 1 15.5 oz can chickpeas, drained and rinsed 
  • 1 15.5 oz can black beans, drained and rinsed 
  • 1 tbsp vegan Worcestershire sauce or  low sodium Worcestershire sauce
  • 2 tbsp organic Miso paste 
  • 1 tbsp finely chopped or crushed fresh garlic 
  • 1 tsp salt
  • 1 tsp fresh ground black pepper 
  • 2 tsp smoked paprika 
  • 1/2 cup panko breadcrumbs 
  • 3 tbsp egg replacer, such as Bob's Red Mill
  • 3 tbsp water (for egg replacer) 

Miso Mayonaise Sauce

  • 1/2 cup Mayonaise, or Vegan Mayonaise
  • 1 crushed garlic clove
  • 1 tsp apple cider vinegar (slightly less to taste if using vegan mayo)
  • 2 tsp organic Miso paste
  • 1 tsp honey


  • 16 slider buns or 8 burger buns
  • thinly sliced red onion
  • thinly sliced dill pickles
  • shredded lettuce 


  • Preheat oven to 350 degrees.
    2. Drain and rinse the chickpeas and black beans, and spread in an even layer on a baking sheet.
    3. Bake beans for 30 minutes, until dry and splitting slightly.
    4. While the beans bake, chop the mushrooms and broccoli stems in a food processor until coarsely chopped, but not pulverized. Chop florets into small, bite sized pieces, and set aside.
    5. In a large, deep nonstick pan- heat 2 tbsp oil over medium heat.
    6. Add the chopped mushrooms and broccoli (stems only) and season with salt and pepper. Cook, stirring occasionally for 7-10 minutes, until softened and reduced in size.
    7. Add remaining tbsp of olive oil to the pan with the cooked broccoli stems and mushrooms, and bring the heat up to medium high.
    8. Add the chopped broccoli florets and season again with salt and pepper.
    9. Cook 5-7 minutes, stirring occasionally, until broccoli florets are lightly browned.
    10. Turn off heat and set aside.
    11. Once the beans have baked for 30 minutes, remove from oven and allow to cool slightly, about 5-10 minutes.
    12. Transfer beans to a food processor, and pulse a few times until the beans are coarsely ground, with large pieces still intact. Transfer to a bowl, and add the cooked and slightly cooled broccoli and mushrooms.
    13. Grate the carrots and add to the bowl.
    14. Grate the zucchini and ring out with your hands or a clean dish towel to remove excess liquid, then add to the bowl with the other ingredients.
    15. Add the sliced scallions, miso paste, Worcestershire sauce, salt, pepper, and smoked paprika.
    16. In a small separate bowl, whisk together 3 tbsp egg replacer and 3 tbsp water until smooth and well combined. Transfer to the bowl with the other ingredients, and toss well until everything is fully incorporated.
    17. Transfer burger mixture to an airtight container, and refrigtae for at least 1 hour.
    18. When ready to cook, form burger mixture into 16 slider sized burgers, or 8 full sized patties. Sliders are about 1/2 cup, full sized are about 3/4 cup.
    19. Add a neutral oil such as avocado or canola to large nonstick frying pan and head over medium
    20. Add Burgers in batches, careful not to overcrowd the pan.
    21. Cook 4-5 minutes a side, until crisp on the outside, and warmed through in the inside.
    22. Serve hot, on toasted buns with thinly sliced red onion, shredded lettuce, dill pickles, and miso mayo.
    For cooking from frozen:
    If cooking from froze, cook 57 minutes a side on medium-low heat.
    To freeze:
    Form burgers into desired patties, and store in freezer bags for up to 1 month.

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